Korean Bo Ssam

David Chang and the infamous Momofuku restaurants have Korean Bo Ssam as a speciality on the menu. You have to order it in advance, but the feast is well worth it for a group of friends looking for a great night of food. I wanted to take his amazing recipe featured in the New York Times and make it for two people (well, two people and a good amount of leftovers). If you see the recipe online versus mine, I have made some changes to it as I can never leave a recipe alone- but ultimately, the genius here is David Chang and the beautiful piece of pork I got to work with! I also didn't use kosher salt and so I used sea salt. Make sure you double the amount of salt I use if you use kosher salt.

Ingredients:

2.5 pound pork butt or shoulder

1/3 cup of cane sugar plus more cane sugar for next day

1/4 cup of sea salt

4 tbsps of brown sugar with a pinch of sea salt

Accompaniments:

1 dozen oysters, shucked

Sticky rice (1 cup of glutinous rice soaked in water for four hours and then steamed in bamboo steamer with banana leaves until cooked- approx 15 minutes)

Rub the brown sugar and pinch of salt over the cooked pork and place it in the oven for 10 minutes or so. You want to have a dark caramel crust as David Chang says and you know it is ready when you see parts of the fat that start to bubble. Do not open the oven during the process so the heat stays within the oven; and

Remove and serve immediately with all of the ingredients! See picture below of what the wrap looks like when it comes together.